週次 |
日期 |
單元主題 |
第1週 |
2/20 |
Course introduction |
第2週 |
2/27 |
Structure and composition of fats and oils |
第3週 |
3/05 |
Chemistry of fats and oils |
第4週 |
3/12 |
Autoxidation, thermal oxidation |
第5週 |
3/19 |
Fat splitting, esterification and interesterification |
第6週 |
3/26 |
Manufacture of shortenings and margarine, Manufacture of salad dressing and butter |
第7週 |
4/02 |
Technology of processing fats and oils (1) |
第8週 |
4/09 |
Technology of processing fats and oils (2) |
第9週 |
4/16 |
Technology of processing fats and oils (3) |
第10週 |
4/23 |
Mid-term Exam |
第11週 |
4/30 |
Recent advances in fats and oils processing (1) |
第12週 |
5/07 |
Recent advances in fats and oils processing (2) |
第13週 |
5/14 |
Specialty fat |
第14週 |
5/21 |
Functional lipids (1) |
第15週 |
5/28 |
Functional lipids (2) |
第16週 |
6/04 |
Hydrogenation: theory and practice |
第17週 |
6/11 |
Trans fat and CLA |
第18週 |
6/18 |
Final Exam |